In a glimpse of what would happen after WW I, this was parti-gyled with a Pale Ale. 54/- PI, to be precise. Between the wars, everything was parti-gyled together at Maclay. 6d, 7d and 8d Pale Ale and Strong Ale were brewed together in every possible combination.
This was a slightly unusual parti-gyle, in that the hopping is different for the two beers. Implying that the Strong Ale was all first wort. Which, given this beer’s strength, shouldn’t really be a surprise. I wonder if the 54/- PI got any first wort?
Unsurprisingly, the recipe is the same as for the Pale Ales. Pale and amber malt, along with grits and sugar.
This wouldn’t be Maclay if there weren’t loads of hops. Hallertau from the 1907 and 1908 harvests, Californian from 1907 and two English types, both from 1908.
| 1909 Maclay Strong Ale | ||
| pale malt | 13.00 lb | 64.20% |
| amber malt | 0.50 lb | 2.47% |
| grits | 4.25 lb | 20.99% |
| No. 2 invert sugar | 2.50 lb | 12.35% |
| Cluster 120 min | 2.00 oz | |
| Hallertau 60 min | 2.00 oz | |
| Goldings 30 min | 4.00 oz | |
| Goldings dry hops | 1.50 oz | |
| OG | 1096 | |
| FG | 1031 | |
| ABV | 8.60 | |
| Apparent attenuation | 67.71% | |
| IBU | 79 | |
| SRM | 12 | |
| Mash at | 146º F | |
| after underlet | 154º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP028 Edinburgh Ale | |
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